Protein Bagels

This Protein Bagels recipe makes the BEST 4-ingredient cottage cheese bagels. A high protein bagel recipe with 14 grams of protein each!

Course Breakfast, Brunch, Meal Prep

Cuisine American, Bread

Keyword Cottage Cheese Bagels, High Protein Bagels

Prep Time 15

Cook Time 15

Resting time 45

Total Time 1 15

Servings bagels

Calories 222kcal

Author Chrissie

Equipment

Ingredients

For the bagels:

3 cups all purpose flour
2 teaspoons active dry yeast
1 teaspoon salt
2 cups cottage cheese at room temperature

For the egg wash:

1 egg
2 tablespoons water
3 tablespoons Everything Bagel Seasoning

US Customary - Metric

Instructions

In a large bowl, mix flour, yeast, and salt.
Blend the cottage cheese very well in a blender or food processor, until it becomes creamy.
Add the blended cottage cheese to the bowl and mix well until a shaggy dough is formed.
Knead your dough for about 3-5 minutes. Don't worry if your dough isn't nice and fluffy - this is a dryer dough and it might still look a little shaggy, even after kneading for a few minutes.
Cover the bowl with plastic wrap and let the dough rest for 45 minutes to 1 hour in a warm place. It will not double in size, but the gluten and the yeasty flavour will develop.
Line a baking sheet with parchment paper and preheat your oven to 375℉ (190℃).
Turn out your dough onto your work surface adding a little bit of flour the work surface. Keep in mind that this dough is a bit on the dry side, so to don't add too much flour!
Divide the dough into 6 pieces (for 6 large bagels) or into 12 pieces for smaller bagels. Roll each piece into a ball with a smooth surface.
To form a bagel shape, press your middle and ring finger (together) into the centre of one ball to make a hole right through the middle. Move your fingers gently in a circular motion to make the hole a little bit bigger.
Then, holding the bagel with your thumbs inside the hole, pick it up off the work surface and stretch it gently to make the hole bigger. The goal is to make the hole a little bigger than you actually want it, as the dough will shrink back slightly during baking.
Place the bagels you've formed onto the baking sheet and let them sit for about 10 minutes.
In a small bowl, mix together the egg and water with a fork.
Brush the bagels with the egg wash and sprinkle bagel seasoning on them generously, or simply sprinkle a little bit of salt.
Bake them for 15-20 mins at 375℉ (190℃).
Let them cool, then slice and serve with your favourite protein-packed toppings.

Video

Notes

A Note about Substitutions

Replacing the yeast with 2 teaspoons of baking powder will also work in this recipe, but traditional bagels contain yeast which gives them a distinctive bready, flavour. It's a matter of personal preference - if you prefer to use baking powder and skip the 45 minute resting time, go ahead. As we tested this recipe repeatedly, we found that the yeast creates a more delicious flavour and bread-like texture, making these bagels much more similar to standard bagels.

Storage instructions

These bagels keep well in the fridge for up to a week or in the freezer for up to 3 months if protected well from freezer burn (store them in an airtight container or bag). We love freezing them sliced in half so we can defrost them directly in the toaster for a quick breakfast.

Nutrition